Go Back
A vibrant green key lime pie with whipped cream topping

Authentic Key Lime Pie

This classic Key Lime Pie recipe features a quick and easy graham cracker crust, a tangy and sweet Key lime filling, and is perfect for any occasion. It's a refreshing dessert that tastes like a slice of sunshine!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling:
  • 14 ounces sweetened condensed milk (1 can)
  • ½ cup fresh Key lime juice (about 8-10 Key limes)
  • 1 tablespoon Key lime zest (from about 3-4 Key limes)
  • 2 large egg yolks (optional, but adds richness and a slightly firmer set)
For Garnish (Optional):
  • Whipped cream
  • Extra Key lime zest or thin lime slices

Equipment

  • oven
  • medium bowl
  • 9-inch pie plate
  • whisk
  • wire rack

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter; mix well. Press mixture into a 9-inch pie plate.
  2. Bake for 8-10 minutes until lightly golden, then cool.
Make the Filling
  1. Whisk together condensed milk, Key lime juice, Key lime zest, and egg yolks (if using) in a large bowl until smooth.
Assemble and Bake
  1. Pour the Key lime filling into the cooled, pre-baked crust.
Bake the Pie
  1. Bake for 15-20 minutes, or until the center is just set with a slight jiggle.
Cool and Chill
  1. Cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
Serve
  1. Slice and serve, garnishing with whipped cream and extra Key lime zest or slices, if desired.

Notes

For best results, use fresh Key lime juice; bottled lime juice will alter the flavor. Don't skip the chilling step, as it's essential for the pie to set properly. The egg yolks are optional, but they do add a richer flavor and a slightly firmer texture to the filling. You can prepare this pie a day in advance as it needs ample time to chill.